This is a quick and easy tea and very tasty too.
Heat the oil in a large frying pan. Add the shallots and garlic with a pinch of salt and fry gently for about 15 minutes, stirring so it doesn’t catch.
Add the broccoli (or other greens) and the wine. Let it bubble for a minute before covering so that the broccoli cooks in its own winey steam.
Meanwhile, cook the pasta in plenty of boiling salted water.
Once the broccoli is tender, add the creme fraiche. Heat through then melt the cheeses into the sauce. Add the black pepper and parsley. Taste the sauce to check the seasoning – it may not need salt as the cheeses are quite salty.
Drain the pasta and add to the sauce. Mix well and serve straight away with more parmesan and a glass of white wine.
This balsamic beef stew recipe is a fresh twist on the traditional version – give it a go!
Toss the beef in the flour. Heat 2 tbsp of the olive oil in a large casserole and fry the meat in batches until browned. Set aside.
Add the remaining oil then fry the onions and garlic for five minutes or so over a low heat until soft. Add the tomato puree and cook for a couple of minutes then add the wine. Simmer for a few minutes.
Return the beef to the casserole then add the rest of the ingredients. Bring to the boil then simmer, covered for an hour or so until the meat is tender.
The summer has begun! For those of you familiar with Adam from Man vs Food this will make sense, if not try and check out the programme because its amazing. This is a celebration of meat and bread and its very easy and reasonably healthy considering its a protein fest.
Fire up the barbecue and place the meat on the hot plate with the lid down to maximise the smokieness. Cook on each side for a few minutes depending on how you like it and how hot your barbie is, make sure the beef is seasoned and the chicken is marinated in the red thai curry paste for at least an hour.
When the meat is cooked, remove and allow to rest for at least five minutes. In the meantime saute the onions until soft and prepare the baguette by coating in mayo, and adding the lettuce. Top with meat before finishing off with tomato, fried onions and pepper and then squash the whole thing together.
Eat with a cold beer – man wins!
This is actually a harissa chicken recipe from Ottolenghi but I’m sure they won’t mind us stealing it. First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.
Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour. Add this mixture with the spices to a blende and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).
When ready to cook pre heat the oven to 200c and lay the marinated chicken pieces on a large baking tray, cook for ten minutes at this heat. While the chicken is cooking add the sauce ingredients together in a small pan and reduce by about 3/4 then allow to cool. After ten minutes switch the oven of and grill the chicken for a further 10-15 mins until golden brown and cooked through.
Dress the rocket with the sauce and serve with rice.
Put a large frying pan on a medium heat with a good splash of olive oil, add the potatoes and fry until soft. Beat the eggs in a bowl and add the cooked potatoes once they are cool, set aside.
Next add the chorizo to the pan and fry on a medium high heat for a few minutes until it starts to brown, add the peppers and onion and fry until softened, this will probably take around five minutes. Keep on the heat and add the garlic and then add the peas.
At this point season the egg/potato mixture and add to the pan, at this stage turn onto a low heat. Mix everything together in the frying pan and then just leave alone to cook. It will cook on the hob for ten minutes, you should begin to see the eggs set around the edges, don’t be tempted to play around with the tortilla or mix it up.
At this stage place the pan under a hot grill and allow the tortilla to set on top, probably a further five minutes. Serve with fresh tomato and salad.
Add all the dough ingredients in a bowl and mix till you get a sticky dough. Move onto a floured surface and kneed for 5 – 10 minutes.
Next mix the passata, garlic and torn basil leaves to make the tomato sauce and set aside.
Divide the dough into 2 even sized balls, and roll out into rough pizza shapes.
spread the tomato topping onto the pizza dough, sprinkle a little of the mozzarella, then add the parma ham, pepperoni and black olives. Top with some more basil and the remainder of the mozzarella.
Bake in a hot oven (240oC) for about 8 mins.
This recipe will probably serve about 4 people as a starter or wee snack! Serve with salad and a wedge of lime or maybe a yogurt, cucumber and mint dip.
Fry the spring onion, chilli and garlic in a little oil until softened. Add the ground cumin and coriander and some salt and pepper.
Put the sweet potato in a large bowl and add the fried onion mix along with the fresh coriander. Season again and add the egg. Mix well.
Then add the gram flour a spoonful at a time, mixing well as you go along. The mixture should be fairly still so if it’s too runny just add more flour.
Shape into small patties and shallow fry for a few minutes each side, turning once until golden and crispy.
You can serve these straight away or make them ahead of time and warm in the oven for about 10 minutes at 180C. They also freeze very well.